Tupelo Honey Chicken Salad

For the Chicken:

3 to 4 boneless chicken breasts

3/4 cup pineapple juice

1/3 cup olive oil

1/3 cup low-sodium soy sauce

2 cloves garlic, finely chopped

1 tablespoon finely minced fresh ginger

Combine pineapple juice, olive oil, soy sauce, garlic and ginger. Add chicken breasts to mixture and marinate in fridge for 2 to 4 hours. Remove from marinade and saute on a preheated ridged grill pan or in an iron skillet turning once until cooked through. about 4 minutes per side. Transfer the chicken to a cutting board and slice thinly.

For the Peach Fennel Salsa:

1/2 cup diced fresh fennel (bulb, stalk, and feathery leaves, tough outer layer discarded)

2 cups peeled and diced peaches (about 4 peaches)

1 cup diced roasted red bell pepper (I used the jarred variety)

1/2 cup diced red onion

4 teaspoons roasted garlic oil (I cooked 4 whole garlic cloves in 1/4 cup olive oil for about 20 minutes)

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Combine the fennel, peaches, bell peppers, onion, garlic oil, salt and pepper in a large bowl. Refrigerate in an airtight container for at least 30 minutes. The salsa can be kept refrigerated for 2 days.

For the Pecan Vinaigrette:

1/4 cup pecans

1/4 cup cider vinegar

1 clove garlic, minced

2 1/2 teaspoons Dijon mustard

2 1/2 teaspoons whole-grain mustard

1 tablespoon plus 1 1/2 teaspoons tupelo honey (or what you have)

2 teaspoons sugar

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 cup canola oil

1/4 cup extra-virgin olive oil

Pulling it All Together:

Place salad greens in individual bowls. Top with chicken slices and salsa. Serve with the vinaigrette drizzled over the top. Garnish with a fennel frond if desired.